Yeah, another pizza post. Here I used the formula based on Una pizza Napoletana. It’s dough reversed engineered from a video of Anthony Mangieri, made with sour dough. The key to using sourdough for pizza is to have a good bubbling, active ferment. Recently I...
I revisited this bread that I’d found from one of the many terrific German bread bakery sites. Often they suggest for additions like soy bean powder, apple fiber or some additive. Deconstructing them to bake them with just “the essentials” is often...
Trying out some baking formulas from a French boulanger site, I’ve had mixed results with wet doughs. Known as eau de bassinage, it literally means to bathe, moisten or add water. Having trouble managing them, I queried some baker friends. Susan of Wild Yeast...
Since first hearing about Gérard Rubaud, most recently from my former chef Jean-Michel, I decided to revisit his style of "old" school baking. His signature loaf has been showing up online a lot recently. So before heading on vacation, I made a final...
Since my Gabriele Bonci book arrived from Italy, I’ve tried various versions of his now infamous Roman “taglio” pizza. Understanding the basic steps, I went for a whole grain approach, specifically a natural sourdough version with...
